Table 1. Proximate composition of fresh colored paprika in Korea (g/100 g of fresh weight)

	RP	OP	YP
Moisture content	91.87±0.17^a	91.45±0.01^b	91.74±0.00^ab
Crude lipid	0.29±0.03^a	0.23±0.05^a	0.19±0.01^a
Crude protein	0.90±0.00^a	0.90±0.00^a	0.70±0.00^a
Crude ash	0.42±0.00^b	0.48±0.02^a	0.44±0.00^b
Carbohydrate	6.52±0.21^b	6.95±0.02^a	6.95±0.01^a

Each result is expressed as the mean±SD.
Different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
RP, red paprika; OP, orange paprika; YP, yellow paprika.